Vitello tonnato is a typical Piedmontese recipe, a simple appetizer to prepare in advance, perfect on all occasions, even at Christmas
Ingredients
- 1 Kg veal magatello
- 350 g mayonnaise
- 220 g tuna in oil drained
- 2 carrots
- 2 stalks of celery
- 1 large onion
- cucunci
- rosemary
- sage
- laurel
- Juniper berries
- dry white wine
- capers
- black pepper in grains
- salt
- salt in flakes
FOR THE MEAT
Peel the carrots and onion and peel the celery. Cut them into small pieces. Add in a casserole 2.5 liters of water, 20 g of salt, 1 glass of white wine, the chopped vegetables, 1 sprig of rosemary, a few leaves of sage, 1 bay leaf, a handful of juniper berries, some pepper corn and the magatello, cleaned of grease. Cook for 35 minutes from the boil. Drain the magatello and transfer it to a baking dish; let it cool,
then seal with a food film and refrigerate until ready to use. Keep the boiled vegetables aside and strain the broth with a very fine mesh strainer.
FOR TONNATA SAUCE
Blend half of the boiled vegetables (put a little carrot, otherwise change the color of the sauce). Join
350 g of mayonnaise and blend again; finally, mix 220 g of tuna and 2 tablespoons of capers, continuing to blend until you get a creamy sauce. Transfer the tuna sauce to a covered container and place it back
in the fridge. Slice the refrigerator cold with a very sharp knife (the operation will be easier by cutting it with a slicer). Serve the veal with tuna sauce, garnishing with cucunci, salt flakes and the remaining pieces of carrot.
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